Friday, December 07, 2007

Supper Club Prime Rib: I've been craving prime rib all fall and I finally conspired to satisfy my taste for rich, fatty meat by scheduling it for our supper club. Chef Karl Benko of Peterson's (a valued member of our group) arrived with the lovingly aged star of the show -- crusty and wonderful wet aged, then dry aged for three weeks. My piece was so beautifully melted together I couldn't tell where the meat stopped and the fat began. Oh, so good! Add truffle butter, horseradish, rich and cheesy potatoes, creamed spinach, salad, cornbread, and incredible chocolate Bourbon pecan pie and we had one fantastic holiday dinner! We drank lots and lots of great wine including one of my new favorites, a champagne that requires a bit more research before I list it. (Harder to find than I thought. Nolan may be along shortly to give us more information.)

Toast and Nutella from Petit Chou:Petit Chou in Broad Ripple is now officially on my avoid-on-Sunday-morning list because of the wait. We should have known better arriving at peak brunch time, but after a 45 minute gab session with the girls *before* we got a table, my grumpiness dissipated thanks to the oh-so-simple brioche toast slathered in melty Nutella. And with their melon-free fruit salad, it was enough to get me back. Grrrrr. (With new space open at Cafe Patachou at 49th and Penn, it may be time for me to return to my old haunts!)

Chocolate Truffles for Breakfast: With all this discussion of chocolate, I had to admit that I'm up to my elbows in it this morning! Literally! The holidays are upon us and that means it's time for truffles. They are possibly the easiest holiday treat to make (the hardest and messiest part being rolling them out!) and I coat mine in tasty things in coatings like chipotle powder, sugar, cocoa, and freshly ground spices like cardamom, cinnamon, and allspice. Here's the tried and true recipe I use.

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